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Recipe For Mulled Rum Punch With Apple Cider and Spices

Happy Hour: Mulled Rum Punch

During the Winter months, I love serving (and sipping) hot spiced cider or mulled wine. But at a crowded party full of warm bodies, a hot drink isn't always the best idea, and keeping it heated adds an extra challenge. I was delighted to come across this mulled rum punch, which can be served hot or cold.
At first I was skeptical that it would taste good cold, but it was delicious, and when I made it at a recent party, the guests all raved. For a special effect, freeze a bowl of water with some spiced suspended inside — I used star anise, but cinnamon sticks would also look pretty — then place the festive block of ice in the punch. Find out how to make it when you read more.

Mulled Rum Punch

Mulled Rum Punch

Recipe For Mulled Rum Punch

Ingredients

4 quarts apple juice or cider
1/2 cup brown sugar firmly packed
24 whole cloves
16 whole allspice
8 2-inch cinnamon sticks
2 whole nutmegs, cracked
1 to 2 cups golden rum
Lemon peel and/or other garnish of your choosing

Directions

  1. In a large saucepan, combine apple juice or cider, brown sugar, whole cloves, whole allspice, cinnamon sticks, and nutmegs.
  2. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat, cool, then refrigerate several hours.
  3. To serve: strain into punch bowl. Stir in 1 to 2 cups golden rum, according to taste. Garnish with thin strips of lemon peel. Note: mulled rum punch can be reheated after straining and adding rum if you wish to serve it hot.

Makes 24 (6 ounce) glasses.

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